Text 3455, 79 rader
Skriven 2008-03-06 12:40:05 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ICY PERILS  80306
=========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I wouldn't dare drive on ice, except on a deserted frozen lake
 JW> Come on up here; we have lots of such lakes. Neekha will give you
 JW> lessons; she's become very good at it.
 
 GJ> I suppose if she is learning to drive on ice because there is no other
 GJ> alternative, she should become good at it.

 JW> They don't allow kids on the highways here for some reason.

And that would stop her?
 
 GJ> Do you have steel-spiked
 GJ> tyres to get grip, or chains?

 JW> Just "All-Season" radials. (My dad used to have chains in the 50's
 JW> when snow tires weren't so well made or roads so aggressively
 JW> plowed.)

Do they grip well enough on the ice-covered roads to allow relatively
normal driving at -40C or so?  (I presume that in your winter
everything is covered with snow or snow squashed down into ice.)
 
 GJ> frigid climates ice is slippery because the pressure of the tyres
 GJ> melts the ice beneath the tyres, and they slither on the water thus
 GJ> formed. If the ice is so cold that this doesn't happen

 JW> True.

So the dangerous stage for driving is in that transition temperature
range of 0 to -5C?    When much colder, do the tyres grip the ice
better, so that the driving becomes easier?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: RISSOLES OF COLD MEAT
 Categories: Beef, Lamb, Meats, Leftovers, Chicken
      Yield: 1 Servings
 
    1/4 lb Meat- cooked
           ;use anything, beef, lamb,
           ;poultry
      2 ts Suet
      1 ts Herb- parsley, fresh
           ;chopped
      1 ts Herbs- mixed
           ;or choice
      1 tb Flour
      4 tb Breadcrumbs
    1/2 ts Salt
    1/4 ts Spice- pepper
      1    Eggs
    1/4 pt Stock or water
           Fat- for frying
 
  Chop the meat finely, removing gristle and skin. Put it in a saucepan
  with the flour, suet, 1 tablespoon of breadcrumbs, parsley, herbs,
  pepper, salt and water. Stir over the fire until thick. Turn it onto
  a plate to cool. Beat an egg slightly on a plate. Have the
  breadcrumbs on a sheet of white paper. Put on the frying fat to heat.
  Sprinkle a little flour on a board.  Take one tablespoon of the
  mixture and lightly roll it in the the flour into round or cork
  shapes, using two knives.  Brush each rissole over with egg. Roll it
  in crumbs. Press them on firmly with a knife.  Wet fry a golden brown
  colour. Drain on kitchen paper. Serve on a paper d'oyley on a hot
  plate, and garnish with sprigs of parsley.
  
  From: MANUAL OF DOMESTIC ART ISBN By: EDUCATION DEPARTMENT SOUTH
  AUSTRALIA Typed by: KEVIN JCJD SYMONS  From: Kevin Jcjd Symons Date:
  23 May 00
 
MMMMM
 
... What time is it at the North Pole?
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)